This Easy Tex Mex Chicken and Zucchini Skillet is a fun and quick meal bursting with flavor! Juicy chicken, fresh zucchini, and tasty spices make it a colorful and healthy dish.
Plus, it all cooks in one pan—less mess for you! I love to serve it with warm tortillas for a simple, satisfying dinner. Who needs takeout when you can whip this up at home? 🌮
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs add great protein. If you’re looking to make it lighter, you can substitute turkey or use cooked shredded chicken for quicker prep. Tofu is a great option for a plant-based twist!
Zucchini: Fresh zucchini makes this dish colorful and crunchy. If zucchini isn’t available, yellow squash works well too. For a low-carb option, you can substitute with cauliflower rice or sliced bell peppers.
Spices: The spice mix is key to the Tex Mex flavor. If you don’t have smoked paprika, regular paprika or even a dash of chipotle powder could work for some heat and smokiness. Adjust the cayenne based on your spice preference!
Beans and Corn: Black beans add protein and fiber; if you’re not a fan, kidney beans or pinto beans are good swaps. Corn adds sweetness, but you can use peas or omit it altogether if you prefer. Frozen corn works just as well!
Cheese: Shredded cheddar or Mexican blend cheese gives a nice creamy finish. If you’re looking for a dairy-free version, you could use a dairy-free cheese or avocado for a creamy texture.
How Do You Get the Chicken Perfectly Cooked in One Pan?
Getting your chicken just right is essential for this skillet dish! Start by cutting the chicken into even pieces so they cook at the same rate. Here’s how to do it:
- Heat your oil on medium-high before adding chicken. It helps to brown nicely.
- Don’t overcrowd the pan! If needed, cook chicken in batches to ensure it browns instead of steams.
- Cook until the chicken is no longer pink and the internal temperature reaches 165°F (75°C). Use a meat thermometer for accuracy.
Removing the chicken from the skillet before sautéing the veggies helps to keep the chicken juicy. Then, just add it back in to combine the flavors! Enjoy your cooking!
Easy Tex Mex Chicken and Zucchini Skillet
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 medium zucchinis, sliced into half-moons
- 1 medium bell pepper (red or green), diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 1/2 cup canned black beans, drained and rinsed (optional)
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup shredded cheddar or Mexican blend cheese
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This dish takes about 10 minutes to prep and around 15 minutes to cook, so you can have a delicious meal ready in about 25 minutes in total. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Heat the Oil and Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the bite-sized chicken pieces. Season them with salt, pepper, cumin, chili powder, smoked paprika, oregano, and cayenne pepper (if using). Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked all the way through. Once done, remove the chicken from the skillet and set it aside.
2. Sauté the Aromatics:
In the same skillet, add a splash more olive oil if needed. Toss in the diced onion and minced garlic. Sauté for about 2-3 minutes until they are fragrant and the onion becomes translucent.
3. Add the Vegetables:
Now, add the sliced zucchinis and diced bell pepper to the skillet. Cook for about 4-5 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp. This keeps them vibrant and delicious!
4. Combine Everything:
Stir in the black beans and corn (if using), cooking for another 2 minutes until everything is warmed through. Then, return the cooked chicken to the skillet, mixing everything together well. Cook for an additional 1-2 minutes to allow the flavors to meld.
5. Melt the Cheese:
Sprinkle the shredded cheese evenly over the top of the skillet. Cover the skillet with a lid and let the cheese melt for about 2-3 minutes.
6. Garnish and Serve:
Once the cheese is melted, garnish your skillet with fresh chopped cilantro. Serve with lime wedges on the side for an extra burst of flavor. If you’d like, warm up some corn or flour tortillas to serve alongside this delicious dish!
Enjoy your flavorful and easy one-pan Tex Mex Chicken and Zucchini Skillet! It’s a delightful meal that’s sure to please everyone around the table!
FAQ for Easy Tex Mex Chicken and Zucchini Skillet
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure it’s fully thawed before cooking. The best way to thaw is to place it in the fridge overnight or to submerge it in cold water in a sealed bag for a quick defrost.
What Can I Substitute for Zucchini?
If you don’t have zucchini, feel free to use yellow squash or even cauliflower florets for a low-carb option. Bell peppers work well too—just use more of them if you like!
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, gently reheat in the microwave or on the stovetop over low heat to preserve the texture and flavor.
Can I Make This Recipe Ahead of Time?
Definitely! You can prepare the chicken and vegetables ahead of time. Just store everything separately in the fridge, then cook and combine when you’re ready to eat to keep everything fresh.
